Snickerdoodle Cookies

Take a bite into these wonderfully aromatic cinnamon-coconut sugar coated cookies. Dairy-free and grain-free, they’re a fantastic healthier cookie option that are brimming with flavor. These cookies would make a great lunchbox addition for children, after school snack, or fun weekend treat to share with friends and family.

Cinnamon is particularly good for helping diarrhea, nausea, vomiting, indigestion, flatulence, and arthritis. Cinnamon is known to help prevent and shorten the duration of the flu as well to eliminate congestion and mucus from the body. It is also very beneficial for lowering cholesterol and to help regulate blood sugar. It is known to help increase circulation and contains anti-clotting compounds, which makes it highly beneficial for helping to prevent strokes and coronary artery disease. 

It is also very good for reducing inflammation in the body making it helpful for people with autoimmune disorders such as fibromyalgia and chronic fatigue syndrome. Cinnamon also has the amazing ability to stop yeast infections, candida, and menstrual cramps.

Snickerdoodle Cookies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup + 1 tbsp coconut flour
• 1 tsp baking powder (aluminium free)
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1 tsp lemon juice
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tsp alcohol-free vanilla extract

Coating:

• 2 tsp cinnamon
• 1/4 cup coconut sugar

Directions:

Preheat oven to 350F.

Line a baking sheet with parchment paper. Mix together the cinnamon and coconut sugar to make the coating. Set aside. 

Place the almond flour, coconut flour, baking powder, sea salt and cinnamon in a medium-sized bowl and whisk until combined. Add the lemon juice, maple syrup, coconut oil, vanilla and stir until you get a uniform dough. If the mixture is too wet, add a bit more coconut flour. 

Scoop out heaping tablespoons of the dough and roll into balls. Roll them in the cinnamon coconut sugar and place on the parchment paper. Flatten gently with your palm or the bottom of a glass. 

Place in the oven and bake for 10 minutes, until slightly browned on the bottom. Remove from the oven and cool completely. 

Makes: 10-12 cookies 

For more on the healing properties of different foods, check out my #1 NY Times Bestselling book, Life-Changing Foods

This item posted: 02-Feb-2019

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